Buttery Pumpkin & Sage Risotto
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Creamy, buttery and oh so easy! This is our newest favourite winter dish.
Risotto Ingredients
- 50 g organic butter
- 1.5 cups organic arborio rice
- 1 organic brown onion, diced
- 600g organic Jap pumpkin diced into cubes
- 3 organic garlic cloves, minced
- 1/4 cup organic dry white wine (or extra broth for alcohol free)
- 3.5 cups vegetable or chicken broth
- 2 tbsp sage leaves, roughly chopped
- 1/2 cup organic parmesan cheese, finely grated
- Salt & pepper
Crispy Sage & Brown Butter (optional but oh so worth it!)
- 50g organic salted butter
- Handful of sage leaves
Method
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Melt 20g butter over medium high heat.
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Add garlic and onion and cook until translucent.
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Add chopped sage and cook for 1 minute.
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Add rice and stir so all grains are coated with butter.
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Add wine and cook until liquid evaporates ~ approx 1 minute.
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Add pumpkin and broth, stir.
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Put lid on and cook until rice is cooked but still firm - don't worry if there's excess liquid.
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Add remaining butter and parmesan cheese.
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Stir vigorously until the pumpkin turns into a puree and blends into the risotto. If it's too thick then add a splash of warm water.
- For Sage Butter: melt butter in a small pan over medium heat. Once foaming, add sage leaves and stir gently.
- Cook for 1.5 mins or until crispy.
- Immediately remove sage onto paper towel lined plate and pour butter into a heat proof jug (butter should be brown by now).
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Spoon into serving bowls. Garnish with crispy sage, 1 or 2 teaspoons of brown butter and parmesan cheese. Devour immediately!